The Best Florentine Quiche


The Best Florentine Quiche

The Best Florentine Quiche
The Best Florentine Quiche

"Quiche Florentine isn’t just good for a quick breakfast before school though. It’s also a fantastic way to feed a crowd. It serves as a delicious brunch recipe as well. If you look at a Classic Quiche Ratio you would see that for each egg used, you should add enough whole milk to make a full ½ cup. To simplify it even more, it’s basically a 1:2 ratio egg: milk. So, for a standard 9-inch pie pan, 3 eggs, and 1 ½ cup liquid is perfect!"

Serves6 people

Preparation Time5 min

Cooking Time1 hr

Cooking MethodCasserole, Oven

Cooking Vessel Size9 inch pie plate


  • 1 each 9-inch prepared pie crust (uncooked)
  • 3 eachs eggs
  • 1 1/2 cup whole milk
  • 2 cloves Garlic, minced
  • 1 cup chopped mushrooms
  • 1/2 cup chopped sweet onion, minced
  • 3 cups fresh spinach, chopped small
  • 4 ounces feta cheese
  • 1 cup shredded swiss cheese
  1. First, preheat the oven to 400 degrees. Line an ungreased 9-inch pie pan with your uncooked pie crust. Flute the edges and set them aside.

  2. In a small bowl, whisk together the eggs, milk, and minced garlic. Set aside.

  3. Next, in a large bowl, stir together the mushrooms, onions, spinach, and feta cheese until well mixed.

  4. Fill the pie crust with the spinach mixture.

  5. Then, pour the egg mixture over the top of the spinach mixture. Use a spoon to press the mixture down until the egg mixture covers most of the spinach mixture.

  6. Finally, top with shredded swiss cheese.

  7. Cover with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the crust is light golden brown, you can insert a knife in the center and it comes out clean

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